| Titles |
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English :
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Preparation and Evaluation of Instant Rice
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Arabic :
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تجهيز وتقييم الارز سريع الطهي
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| Abstract |
The aim of this study is to find a suitable method to prepare instant rice, which is, characterized with low rehydration time for two rice varieties, Giza 177 as short grain and Egyptian Jasmine as long grain. Instant rice was prepared by using boiling methods or cooking in electric cooker followed by refrigerating or freezing for 24 hours then drying. Physiochemical properties, solid loss %, cooking quality, rehydration quality and sensory properties of instant rice after drying and after rehydration were estimated. Results showed that Egyptian Jasmine rice characterized with higher amylose content compared to rice Giza177. Moreover, solid loss
% was increased significantly in the rice, which prepared by using the boiling methods compared to the instant rice of electric cooker. Furthermore, agglomeration scores was increased in dried instant rice, which prepared by using the boiling method and its appearance was significantly decreased, leading to low overall acceptability and refusal. Water uptake ratio during cooking of home cooked rice (controls) was increased significantly compared to instant rice during rehydration. On other hand, the instant rice of electric cooker that followed by refrigerating was higher in rehydration ratio compared to instant rice of electric cooker that followed by freezing. Jasmine rice characterized with higher cooking time (25 min) in home cooked rice compared to Giza 177 (17 min), while rehydration time of instant rice declined to reach 6 and 5 min in Jasmine rice and Giza 177, respectively. Moreover, home cooked rice and instant rice of Jasmine rice characterized with higher grain elongation ratio, volume increase ratio and amylose content than Giza 177. Also the instant rice products for the two varieties which prepared by using electric cooker, followed by refrigerating were high in volume increase ratio and grain elongation ratio, while amylose content not affected significantly compared to an electric cooker that followed by freezing. Therefore, it could be recommended that the electric cooker that followed by refrigerating and drying is appropriate method to produce high quality instant rice in sensory properties, overall acceptability and can be rehydrated for consumption within few minutes.
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| Publication year |
2019
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| Pages |
59-70 .
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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